Friday, January 20, 2012

This fish is a speciality from a Suburban area in Mumbai - Sion Koliwada.
The recipe originated from Kolis (fisherfolk) and now it has become a delicacy and is served in various restaurants in Maharashtra. But still people prefer going to eat in the small roadside thelas of Koliwada for the authentic taste.
This recipe here may not exactly be the same but it is quite close to the original one. My Maharashtrian maid prepared the marination.I was quite happy with the results.You can prepare prawns in the same way.

Method:
1. Clean the fish well and make a big slit on the side and lightly on both sides for the marination.Usually small entire fish is preferable for this recipe and not the slices.
2. Mix all the ingredients (except rice flour) with salt and lemon juice and rub on the fish.(out side as well as inside)Leave it for few hours.
3. Heat oil for deep frying. Sprinkle a little rice flour all over the fish and deep fry it till done.
Garnish with onion slices and lemon wedges. Serve hot.

To coat:
Potatoes .............. 5-6 ( grate them and immerse in salt water for 1 hour)
Oil ...... to fry

Method:

1. Marinate the chicken pieces with all the ingredients and refrigerate until use.
2. Squeeze out a little grated potato in the palm of your hand and cover the chicken pieces firmly.
3. Heat oil and fry these chicken pieces until crunchy.
4. Serve immediately with any sauce of your choice.
( for variation you can add any masala of your choice to the marinade)

Method:
1. Clean the prawns. Leave the tails intact.
2. Marinate them with garlic paste, soy sauce, ajinomoto and salt.
3. Make a thick batter with the flours adding salt and beer to mix.
4. Just before serving dip the prawns in the batter and deep fry them.
Serve with chilli sauce.

Method:
1. Add all the ingredients to the chicken pieces, mix well and leave to marinate in the refrigerator for half a day (or atleast 2 hours).
2. Before making, remove the marinated chicken from fridge. Drain all the excess moisture well.
3. Heat 3 tbsp oil and add half the chicken pieces.
4. On high heat, stir the chicken. After it changes the colour simmer and cover it.
5. Keep stirring from time to time until it is golden brown in colour.
6. Drain on a tissue.

Method:
1. Wash and cut the cauliflower. Boil water, add salt and leave the cauliflower in the water for 10 minutes.
2.Heat oil in a pan and add the sliced onion and saute until pink in colour.Now add the ginger garlic paste, green chillies.
3. Add the cauliflower pieces and stir fry. Add salt and turmeric powder first. Sprinkle a little water and simmer till it is half done.
4. At this stage add in the capsicum and green peas. Also add the dry masala powders. Simmer on low flame sprinkling little water to cook.
5. Garnish with coriander leaves and serve.

Including sprouts in our daily diet is supposed to be good for health. Eating them raw in the form of
salad often becomes boring. I try to experiment different combinations and here is one of the preparation I relish the most. I have used rasam powder to flavour the dish.....however you can try out many variations like sambar powder, chat masala. In the place of potato you can also try out carrots, corn, macaroni etc etc.

For tempering :
Cumin seeds .... 1 tsp.
Mustard seeds ... 1 tsp.
Asafoetida ........ a pinch
Dry red chillies ... 2
To make sprouts soak 1/4 cup whole moong in water for few hours. Drain the water and keep them wrapped in a wet napkin for a day, sprinkling the water on it once or twice. If you want the sprouts to grow longer keep them for one more day.

Method:
1. Boil water in a pan with a little salt and put the moong sprouts in it. Give just one boil and switch off the gas. We have to keep the sprouts a little crunchy. ( not over cooked) Drain and set aside.

2. In a pan heat the oil and add the tempering ingredients.

3.When they crackle add the sliced onions and saute until translucent.

4. Add the boiled potato pieces, rasam powder and green chillies.

5. Stir in the sprouts and squeeze out a little lemon juice. Stir it carefully to mix everything well.